Influence du terroir sur la composition en flavonoïdes de la baie de raisin de Cabernet franc en Moyenne Vallée de la Loire

The Valpolicella area (Veneto Region, Italy) is famous for its high quality wines: Amarone and Recioto, both obtained from partial post-harvest dehydrated red grapes.

This study analyses the actual situation regarding the legal protection of the vitivinicultural terroirs in Yamanashi Prefecture, the centre of Japanese wine industry with more than 150 years of wine-making tradition.

Aim: This study aimed to evaluate whether irrigation of Touriga Nacional in Douro Demarcated Region (DDR) can partly mitigate the negative impacts of ongoing climate change on grapevine yield and quality and its impact on plant metabolism.

A pool of terpenoids possibly implicated in minty odours and in the appreciable refreshing sensation, has been identified in the ageing bouquet of red Bordeaux wines

In addition to aroma compounds also protein composition strongly influences the quality of wines. Proteins of wine derive mainly from the plant Vitis vinifera and may be influenced by abiotic stress as well as fermentation conditions or fining. Additionally, fungal infections can affect the protein content as well by introducing fungal proteins or affecting grape protein composition. An infection of the vine with the plant pathogenic fungus Botrytis (B.) cinerea was shown to cause a degradation of proteins in the resulting wine. Moreover, it influences the foaming properties in sparkling wine.